Rutabaga Latkes

Ingredients

• Rutabagas

  Raw

  3 small or 576g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Organic Coconut Flour

  Baker Josef's

  ¹⁄₁₆ cup or 9g

• Seeds, hemp seed, hulled

  3 tbsp or 30g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. In a large bowl, combine grated rutabaga, minced scallion, lightly beaten egg, coconut flour, hemp seeds, salt, pepper, and nutmeg. Stir until well mixed.
2. Heat olive oil in a large skillet over medium-low to medium heat. Form the mixture into 3 to 4-inch rounds, about 2 tablespoons each, and fry in batches of 3 latkes until the edges brown. Flip and fry until the other side is golden brown. Add more olive oil as needed for each batch.
3. Transfer fried latkes to a wire rack on a rimmed baking sheet in a warm oven to keep crispy until serving.